---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Fiery Barbecued Venison
  Categories: Other meat, Barbeque
       Yield: 4 servings
  
       4    Venison steaks or medallions
            -(about 4 oz. per portion)
       2 t  Paprika
       1 t  Chili powder
       1 t  Ground cumin
       1 t  Ground coriander (cilantro)
       1 t  Sugar
       1 t  Salt
     1/2 t  Dry mustard powder
     1/2 t  Dried thyme leaves
     1/2 t  Good curry powder
     1/2 t  Cayenne
 
 --------------------------CORIANDER AVACADO CREAM--------------------------
     1/2    Avacado (~ 4 tablespoon)
       3 tb Sour cream
       2 tb Fresh chopped coriander
     1/2 t  Grated lime peel
       4 dr Tabasco sauce
            Salt
            Pepper
            Olive oil for basting
  
   This Southwestern-style dish from the Cervena venison people
   packs an intense flavor punch.
   
   To make the avacado cream, place all ingredients in a
   processor or blender and blend until smooth.
   
   Combine all the meat spices in a large bowl. Place the venison
   in the bowl and mix to coat well. Brush off excess coating and
   let stand 1 hour.
   
   Heat the barbecue grill; oil the grill.
   
   Brown venison well over high heat, turning often and basting
   lightly with olive oil. When done to your taste, remove from
   grill, cover with foil and let stand about 5 minutes; serve with
   coriander cream.
  
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